Eggplant Lasagna Recipes With Italian Sausage Lasagna Eggplant Ricotta Cheese Recipe Easy Recipes Parmesan

Oh man, do I have a treat for you today! I found not one, but TWO recipes for eggplant lasagna! And let me tell you, they both look absolutely scrumptious. So buckle up and get ready for some serious mouth-watering goodness. First up is "Favorite Roasted Eggplant Lasagna" from Alexandra's Kitchen. Sounds fancy, right? But don't worry, it's actually pretty easy to make. And let me tell you, the end result looks like it came straight out of a gourmet restaurant. To start, you'll want to preheat your oven to 400 degrees Fahrenheit. Then, grab two large eggplants and slice them into rounds about 1/4 inch thick. Lay the slices out on a baking sheet and brush them with olive oil, salt, and pepper. Pop them in the oven for about 25 minutes, or until they're nice and tender. While the eggplant is roasting, you can start on your sauce. Heat up some olive oil in a large saucepan and add a diced onion and some minced garlic. Cook until the onions are translucent, then add a can of crushed tomatoes and some dried oregano. Simmer for about 10 minutes and season with salt and pepper. Easy peasy, right? Now it's time to start layering. In an 8x8 inch baking dish, spoon about 1/2 cup of the tomato sauce onto the bottom. Then, add a layer of roasted eggplant slices. Top that with a layer of ricotta cheese, then another layer of eggplant, and so on, until you run out of ingredients. Finally, top it all off with a layer of shredded mozzarella cheese. Pop that bad boy in the oven for about 30 minutes, or until the cheese is melted and bubbly. Let it cool for a few minutes before slicing into it and digging in. Trust me, this one is a winner. But wait, there's more! Our second recipe comes from "dLife" and is also a vegan option. So if that's your thing, listen up. This one is a bit different from the first, but still looks absolutely delicious. Start off by slicing two eggplants into thin rounds and laying them out on a baking sheet. Brush them with olive oil, salt, and pepper, and bake at 375 degrees Fahrenheit for about 20 minutes. While the eggplant is baking, you can start on your tofu "ricotta" filling. Blend up some extra-firm tofu, nutritional yeast, lemon juice, garlic powder, and salt in a food processor until smooth and creamy. Now it's time to start layering. In an 8x8 inch baking dish, spoon about 1/4 cup of marinara sauce onto the bottom. Then, add a layer of roasted eggplant slices. Top that with a layer of the tofu ricotta filling, then another layer of eggplant, and so on, until you run out of ingredients. Finally, sprinkle the top with some vegan shredded mozzarella cheese and bake in the oven at 375 degrees Fahrenheit for about 25 minutes. Let it cool for a few minutes before slicing into it and devouring. So there you have it, two delicious options for eggplant lasagna. Whether you're a fan of the classic cheesy version or prefer a vegan twist, there's something here for everyone. Now if you'll excuse me, I need to go wipe the drool off my keyboard.

If you are looking for Recipes Appetizing Eggplant Lasagna - Kuliner Melayu you've came to the right web. We have 35 Pictures about Recipes Appetizing Eggplant Lasagna - Kuliner Melayu like Eggplant Lasagna topped with gooey melted cheese in a white baking dish, This easy eggplant lasagna recipe is cheesy, delicious and perfect for and also How to Make The Most Amazing Eggplant Lasagna | The Stay At Home Chef. Here you go:

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